I try to have a meal planned for my family most nights of the week, but sometimes I drop the ball and I find myself trying to scrounge together a dinner with what I have in my pantry with some sort of protein that isn’t a frozen brick at the bottom of my chest freezer. Usually, the solution to that problem is the answer to this question: What can I make with eggs?
I had an onion, some garlic, a jar of spicy pasta sauce, and a frozen loaf of some nice sprouted grain bread. Eggs in Purgatory, it is! I’m not a fan of the name of this dish… it just doesn’t sound appetizing to me. Couldn’t it be named something that sounds a little more tasty? Bad name aside, it’s ready in minutes and packs a lot of flavor for something so simple.
It’s a meal on its own or you can eat it like we did, spooned over some thick toast. You could pair it with steamed or roasted veggies as well. Enjoy!
|Quick and Easy Eggs in Purgatory|| |
- 2 tsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, minced
- 1 cup spicy (arrabiata) pasta sauce
- 4 large eggs
- Salt and pepper, to taste
- Grated cheese of choice and chopped parsley, optional for topping
- Hearty whole grain toast slices, optional for serving
- Heat the olive oil in a medium skillet, add the onion and cook until translucent, 3-5 minutes. Add the garlic and cook for an additional minute.
- Add the pasta sauce and allow to simmer for 2-3 minutes. Use a spoon and make 4 indentations in the sauce. Crack each egg on the side of the skillet and add them to the indentations. Cover the skillet and allow to cook until the eggs are white and yolks are set (just check them every minute or so).
- Serve eggs with sauce on slices of thick whole grain toast and top with salt, pepper, and grated cheese if desired.
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